I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference in dishes like this, so I figure I’ll save the calories), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts.

So that I can stop asking Ariel each time I want to make tortillas, allow me to finally (finally) put it somewhere I'll find it again.

Hi, all!
Here's the recipe for the tortillas I made at taco night last
week. The recipe is from Ariel's mom - she said I could share
it with you. :)
-----
First I will give you the original recipe for flour tortillas that my
mother and mother-in-law used since they first began making them. It
is higher in fat than the recipe we now use, but they are sooooo good.
4 cups unbleached flour (I like King Arthur)
2 teaspoons salt
2/3 cup shortening
about 1 1/2 cups warm water (my mother-in-law uses boiling water and so
do I)
Mix flour and salt in a bowl; cut in shortening using a pastry blender
(my mother and I) or your fingers (my mother-in-law). Add enough water
to make a soft dough; at this point the dough isn't particularly smooth.
It is better to have a dough that is too soft than one that is hard.

By popular demand, here is the recipe for the "Endless Houseguest" pancake:
You'll be sauteing and baking in the same pan, so you'll
need a good 10" or 12" nonstick pan that can also be used
in the oven. I like Wearever nonstick pans - they cost $20
at Target, and they have a neat little handle on the far
end of the pan (which makes the flipping part very easy).
4 large eggs
1.5 cups whole milk
1.5 cups unbleached all-purpose flour
1 teaspoon pure vanilla extract
6-8 tablespoons unsalted butter
4 medium tart apples (I use Granny Smiths), peeled, cored,
and sliced
1 cup (packed) brown sugar
1.5 teaspoons ground cinnamon
Preheat the oven to 425 degrees F.
Mix together the eggs, milk, flour, and vanilla. Beat until
there are no lumps. Set aside.
In the pan, melt the butter over medium heat. Saute the apple